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Rice Salad in Tomato Cups Recipe

I created this recipe for a contest a long time ago. With an abundance of tomatoes in our garden each year, I had to come up with something new. I serve this as a side dish or lively lunch.

TOTAL TIME: Prep: 20 min. + chillingYIELD:2 servings

Ingredients

1 cup cooked rice

1 hard-cooked egg, chopped

3 to 4 tablespoons mayonnaise

1 tablespoon chopped celery

1 tablespoon chopped onion

1/4 teaspoon dried basil

1/4 teaspoon dried parsley flakes

1/8 teaspoon dried oregano

Dash pepper

2 medium tomatoes

Directions

1.In a bowl, combine the first nine ingredients; mix well. Cut a thin slice off the top of each tomato. Scoop out and discard pulp, leaving a 1/2-in. shell. cut a thin slice off bottom of tomatoes to level if necessary. Fill with rice salad. Cover and refrigerate for 1 hour or until serving.
Yield: 2 servings.